5 Canada Day bbq recipes

Jun 16, 2010 at 7:09 p.m. ET

There's no better way to celebrate Canada Day than with an outdoor get together around the grill with friends and family. To please every appetite, try one of these recipes brought to you by top Canadian chefs and restaurants.

Grilled Maple Salmon

Planked Beerlicious Baseball Burger


Brought to you by Ted Reader, chef extraordinaire, this is an easy-to-make-and-indulge-in burger recipe. Grab his products at your nearest Canadian Tire.

 

Ingredients
2 Ted's World Famous BBQ Cedar Planks, soaked in water for a minimum of 1 hour
2 lbs. ice-cold, regular ground beef
¼ cup + ¼ cup Sleeman Original Dark Ale beer
¼ cup + 1 tbsp Ted's World Famous BBQ Bone Dust™ BBQ Seasoning
½ cup Ted's World Famous BBQ Beerlicious™ BBQ Sauce
6 slices American processed cheese

 

Instructions
Place the ground beef in a large bowl. Drizzle ¼ cup of beer over the ground beef. Sprinkle the Bone Dust™ BBQ Seasoning evenly over the meat. Mix gently but thoroughly. Form meat mixture into six large baseball-shaped burgers. (Note: Do not flatten the burgers; leave them shaped like baseballs. This will help keep your burgers moist and juicy.) Place burgers on a tray or plate, cover and refrigerate for one hour. This will allow the meat to rest. In a bowl, combine the remaining ¼ cup of beer with the BBQ sauce and set aside.

Preheat grill to medium-high, 450–550°F (230–280°C). Evenly space three burgers on each plank. Place on grill and close lid. Plank-bake for 25 to 30 minutes, basting with reserved Beer BBQ Sauce during the last 15 minutes of planking, until the burgers are fully cooked, but still moist and juicy. Top each burger with a slice of processed cheese, turn grill off and close lid, allowing the cheese to melt over the meat. Remove burgers from grill.

 

Cedar Wrapped Halibut with Maple Mustard Glaze


President's Choice knows a thing or two about whipping up delicious meals fast. Try this recipe for Cedar Wrapped Halibut when you want to serve up a more formal dish.

Ingredients
4 Gourmet Cedar Wraps plus 4 raffia (available at PC Home stores)
¼ cup maple syrup
2 tsp butter
1 tsp cider vinegar
1 tsp Dijon mustard
1 tsp finely chopped fresh thyme
4 skinless halibut fillets, each 5 oz
½ tsp sea salt
¼ tsp black pepper

Instructions
Soak cedar wraps in water for 20 minutes. Preheat barbecue to medium-high heat. In small saucepan, combine maple syrup, butter, cider vinegar, mustard and thyme. Bring to a boil over medium-high heat; boil until reduced by half, about two minutes. Set aside, covering to hold warm.

Pat halibut dry; season with salt and pepper. Drain wraps. Place one halibut fillet in centre of each cedar wrap, working with the natural curve the wrap gets while soaking. Fold sides of cedar wrap over halibut and tie with raffia. Place cedar packets on grill seam side up. Do not close lid. Cook packets for five minutes; turn and cook another five minutes or until fish is cooked through.

Place grilled cedar packets on serving platter. Cut off raffia, leaving fish on cedar wrap and brush fillets liberally with warm maple syrup mixture.

 

Lemon and Thyme Cedar Wrapped Shrimp


Another recipe from the folks at President's Choice, this dish is great for those times you have to grill on the go (say, when unexpected guests pop by).

 

Ingredients
3 tbsp PC Splendido Extra-Virgin Olive Oil
1 tbsp PC Fresh Churned Salted Butter
1 tbsp finely grated lemon rind
1 tbsp lemon juice
1 tsp thickly sliced garlic
1 tsp roughly chopped fresh thyme
¼ black pepper
1 package PC The Ultimate Barbecue Super Colossal Zipperback Shrimp, thawed
½ tsp sea salt
4 Gourmet Cedar Wraps plus 4 raffia (available at PC Home stores)

 

Instructions
In small saucepan, combine olive oil, butter, lemon rind, lemon juice, garlic, thyme and pepper. Bring to a boil; boil for one minute. Cool to room temperature. Remove and discard shrimp shells, placing shrimp in small bowl. Remove garlic from cooled olive oil mixture and discard; pour mixture over shrimp and marinate for 20 minutes at room temperature. Meanwhile, soak cedar wraps in water for 20 minutes. Preheat barbecue to medium-high heat.

Drain wraps. Dividing shrimp evenly among wraps, place two or three shrimp in a row on each cedar wrap working with the natural curve the wrap gets while soaking. Discard remaining marinade. Sprinkle shrimp with salt. Fold sides of cedar wrap over shrimp and tie with raffia. Place cedar packets on grill seam side up. Do not close lid. Cook packets for four to five minutes or until shrimp are pink.

 

 

next: grilled maple salmon and tandoori lobster salad recipes


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